top of page
FOOD
Search


Summer Peach Pie
Ripe and juicy peaches, almond extract. Serve with Häagen-Dazs vanilla ice cream. #summer #peachpie #haagendazs
Roll Bounce Garden
Jul 21 min read
Â
Â
Â


Picanha & Birria Black Beans
Seasoned Picanha over the grill, served with simmered Birria black beans and onions. #picanha #steak #grill #birria #blackbeans
Roll Bounce Garden
Jul 11 min read
Â
Â
Â


Harissa Octopus
Octopus in a spicy Rosy Harrisa & Sage olive oil, grilled over Oak & Lavender buds, served with a Chive and toasted Pepita warm Golden...
Roll Bounce Garden
Jun 271 min read
Â
Â
Â


Farmer Style Penne
Rough cut whole mushrooms, Cherry tomatoes, fresh garden sage, olive oil and a Champagne-tomato sauce with Penne pasta. No cheese- just...
Roll Bounce Garden
Jun 261 min read
Â
Â
Â


Pork Curry Udon
Chunks of Pork tenderloin cooked slowly all day in the Crock-pot with Japanese curry, coconut milk, green onions and spices, served with...
Roll Bounce Garden
Jun 251 min read
Â
Â
Â


Ahi Seaweed Egg Bowl
This is dedicated to all those ladies out there who are really pregnant, feeling bad, and need to watch your blood sugar and regulate...
Roll Bounce Garden
Jun 241 min read
Â
Â
Â


Mediterranean Meatball Stack
Basmati rice, Mirza Ghasemi (Eggplant Tomato Dip), shaved carrots and Tzatziki base, baked with lamb/beef meatballs and Sumac seasoning...
Roll Bounce Garden
Jun 231 min read
Â
Â
Â


BBQ Spatchcock Chicken & Corn
Juicy, sticky BBQ Spatchcock chicken marinated in Stubb's Mesquite BBQ sauce, rice wine vinegar and garlic, grilled and basted often! ...
Roll Bounce Garden
Jun 171 min read
Â
Â
Â


Father's Day Lobster Cheese Fondue
Cheese fondue with a squeeze of lemon and dash of nutmeg, served with a dipping selection of Lobster tails, Lobster claws, two kinds of...
Roll Bounce Garden
Jun 151 min read
Â
Â
Â


Lion's Mane Pasta
Lion's Mane mushrooms with a Cumin and fresh Mint cream Beef gravy over egg noodles. #lionsmane #pasta
Roll Bounce Garden
Jun 141 min read
Â
Â
Â


Shrimp & Lobster Bisque Rice Bowl
Shrimp marinated in Vermouth and garlic, grilled over Mesquite with Al dente dry-rub Old Bay Asparagus spears, served with a scoop of...
Roll Bounce Garden
Jun 111 min read
Â
Â
Â


Smoked Walnut-Stuffed Bacon Dates
Hadley Fruit Orchards (Cabazon, CA) fresh walnut-stuffed Medjool dates wrapped in bacon and smoked slowly over Oak charcoal....
Roll Bounce Garden
Jun 101 min read
Â
Â
Â


Sticky BBQ Plum Teriyaki Pork Kebabs
Pork skewers marinated 48 hours in Plum sauce, Teriyaki, Japanese BBQ sauce and sesame oil, grilled over Oak and served with plum sauced...
Roll Bounce Garden
Jun 101 min read
Â
Â
Â


Father's Day Charcuterie Box
San Diego dads are sure to approve this manly box made just for them! Order yours today for $20, just in time for Father's Day! Father’s...
Roll Bounce Garden
Jun 101 min read
Â
Â
Â


Pork Tenderloin Cacciatore
Pork tenderloin, Balsamic onions, peppers, mushrooms, garden herbs, Parsley, Tomato sauce, olives, asparagus. Serve over mashed...
Roll Bounce Garden
Jun 71 min read
Â
Â
Â


Buttery Aleppo Lamb
Lamb chops liberally coated in Kinder's Buttery Steakhouse Rub Seasoning and Honey Aleppo pepper, baked in the oven @ 500 degrees with a...
Roll Bounce Garden
May 221 min read
Â
Â
Â


Gingersnap Apple Crisps
Apple crisps made with a dash of Chambord for the base, paired with a dark brown sugar, oat and Gingersnap topping. Serve warm with a...
Roll Bounce Garden
May 221 min read
Â
Â
Â


Chunky Monkeys
Chocolate cake mix, ripe bananas, walnuts, eggs and and Creme de Cacao mini Bundts, filled with a brown sugar, Turkish orchid flower...
Roll Bounce Garden
May 141 min read
Â
Â
Â


Fake Stroganoff Bowls
Ground beef, dash of English horseradish, onions, Cream cheese, Beef broth, Marsala wine, Worcestershire sauce, Egg noodles with butter,...
Roll Bounce Garden
May 71 min read
Â
Â
Â


Mother's Day Charcuterie Box
Steven Smith Lord Bergamot Tea No. 55 Dark Horse Rosé Wine Can Waldorf Chicken Salad with Walnuts Lascco Nova Smoked Salmon with Lemon...
Roll Bounce Garden
May 51 min read
Â
Â
Â
SEARCH AN INGREDIENT HERE
bottom of page